Takuan is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono (Japanese-style pickles) in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
It can also be used as a filling in sushi rolls.
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Takuan is popular also in South Korea, and is called danmuji. It is used as a filling for kimbap, or as an accompaniment to Korean dishes, typically jajangmyeon.
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